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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Created this from several different recipes when looking for a different tuna salad to take to a work luncheon. Everyone loved it. One lady kept asking But, why is it so good? It's tuna... lol Measurements are approximate - I didn't write them down, cook time is chill time - I made the night before, I would make at least a few hours ahead to give the flavors time to marry. Ingredients:
2 large cans white, albacore tuna packed in water, drained |
1/4 c pitted kalamatta olives, drained and chopped or 1/4 c spanish queen olives, drained and sliced |
1/2 red bell pepper, seeded and chopped (or roasted red peppers) |
2 t capers, drained |
1/4 red onion, diced |
2 roma tomatoes, choped |
juice from a lemon wedge |
dukes real mayo - to consistency |
2 t dijon mustard |
fresh ground black pepper |
couple shakes old bay |
Directions:
1. Combine all ingredients except mayo in large mixing bowl
2. Add a little mayo at a time, until reaches consitency...easier to add than to take away...probably uses 1/4 c or less...
3. Chill until serving
4. Serve on crusty french bread with cheddar cheese, or on green, leafy lettuce
5. No salt needed - gets plenty from the olives and capers
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